🥦 1 small head of cauliflower (or 3 cups florets)
🧄 2 cloves garlic (minced)
🧅 ¼ cup finely chopped onion
🌿 ¼ cup fresh parsley or cilantro (chopped)
🥔 1 small potato (boiled & mashed, for binding)
🥣 ½ cup chickpea flour (or oat flour for gluten-free option)
🥄 2 tablespoons ground flaxseeds + 5 tablespoons water (flax egg)
🧂 ½ teaspoon salt
🌶 ½ teaspoon smoked paprika (for depth of flavor)
🥄 ½ teaspoon black pepper
🛢 2 tablespoons olive oil (for pan-frying, or baking spray for oil-free option)
Instructions
📌 1. Cook & Mash the Cauliflower
- Steam or boil cauliflower florets until soft (about 8 minutes).
- Drain well and mash with a fork or potato masher until smooth.
📌 2. Prepare the Flax Egg
- In a small bowl, mix ground flaxseeds with 5 tablespoons water.
- Let sit for 5 minutes until it thickens.
📌 3. Make the Cutlet Mixture
- In a large bowl, mix mashed cauliflower, mashed potato, garlic, onion, parsley, salt, paprika, and black pepper.
- Add the flax egg and mix well.
- Stir in chickpea flour and combine until a soft dough forms.
📌 4. Shape the Cutlets
- Take about 2 tablespoons of mixture and shape into a cutlet or patty.
- If too sticky, add a bit more flour.
📌 5. Cook the Cutlets
🔥 Pan-Frying Method (Crispiest Results!):
- Heat 2 tablespoons oil in a non-stick pan over medium heat.
- Cook each cutlet for 3-4 minutes per side until golden brown.
- Place on a paper towel to absorb excess oil.
🌱 Baking Method (Oil-Free Option):
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper and lightly spray with oil.
- Bake for 20-25 minutes, flipping halfway until golden.
📌 6. Serve & Enjoy!
- Serve warm with vegan sour cream, tahini sauce, or garlic aioli.
